Caure Barbosa Portugal has completed his PhD in Enological Microbiology at the University of La Rioja, Spain (2012) and his Postdoctoral studies in the College of Agriculture ‘Luiz de Queiroz’ (ESALQ, University of São Paulo) in Piracicaba, Brazil. He is currently responsible for fermentation microbiology researches in the Laboratory of Technology and Quality of Beverages of ESALQ. He has published papers regarding fermentation processes in wine, beer and cachaca, focused in spontaneous fermentations, non-conventional yeasts and microbial control of beverages. Caure Barbosa Portugal has completed his PhD in Enological Microbiology at the University of La Rioja, Spain (2012) and his Postdoctoral studies in the College of Agriculture ‘Luiz de Queiroz’ (ESALQ, University of São Paulo) in Piracicaba, Brazil. He is currently responsible for fermentation microbiology researches in the Laboratory of Technology and Quality of Beverages of ESALQ. He has published papers regarding fermentation processes in wine, beer and cachaca, focused in spontaneous fermentations, non-conventional yeasts and microbial control of beverages.

fermentation microbiology